Loaded Vegetable Quesadilla

Loaded Vegetable Quesadillas start with warm crisp tortillas layered with melting cheese and then filled with an abundance of vegetables. They’re absolutely irresistible for snacking or for a meal on their own.

Vegetable Quesadillas

A number of years ago, I was running late with starting dinner; so I decided to throw together some quick quesadillas with what I had on hand.

It took less than 5 minutes to prep everything and get the quesadillas started cooking. If you’re lucky enough to have a bunch of leftover roasted vegetables in the fridge or some fresh or frozen vegetables you can toss in the skillet to quickly saute, you’re all set.

The first time we made these, I had marinated tomatoes on the counter, so naturally, I included them. The tomatoes did a terrific job flavoring sauteed onions and zucchini, all wrapped in melting mozzarella cheese.

In the years since I’ve made these quesadillas with just about every combination of vegetables that you can imagine. The photos were in need of an update, so these were shot with some leftover grilled asparagus, red peppers, and zucchini.

These Shishito Peppers would be an excellent quesadilla option to try one of these days too. I have them on my list to try soon.

Loaded Quesadillas

My family loved the quesadillas so much the first time I made them, loaded vegetable quesadillas have become a regular thing on our dinner menu.

Loaded Quesadillas have become my favorite way to use dinner leftovers for lunches and dinners the following day.

To make these, you’ll start by preheating a large non-stick skillet to medium-high heat. On a large cutting board, layer a tortilla with approx 1/4 cup of cheese, and scatter ¼ cup of vegetables over the cheese. Sprinkle an additional 1/4 cup or so of cheese on top. 

Using a large spatula, transfer the quesadilla to the hot pan and let it cook for a couple of minutes. When the cheese has begun to melt and the tortillas are browning slightly, turn the quesadilla over very carefully. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges. 

Using the spatula, transfer the quesadilla back to the cutting board, cut into triangles while it is hot, and serve warm.

Asian Chicken Quesadillas are crunchy, chewy, cheesy and so flavorful with bites of marinated chicken and green onion. I could very happily eat these on a weekly basis.

Caramelized Onion Quesadillas are a favorite when made both with and without chicken. I’ve been known to cook up a batch of Crock-Pot Caramelized Onions just to have them on hand for these quesadillas.

Spicy BBQ Chicken and Mozarella Quesadillas are a kid favorite in our house and even after all these years, my boys still make these whenever we have leftover BBQ Chicken.

Sweet onions, fresh zucchini, grilled corn and roasted chicken with plenty of melting cheese make these Zucchini Quesadillas some of my favorite quesadillas.

Loaded Vegetable Quesadilla

Warm crisp tortillas, melting cheese, and an abundance of vegetables fill these mouthwatering Loaded Vegetable Quesadillas.

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Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins

Servings: 4 servings

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Ingredients 

• ▢ 8 flour tortillas store-bought, whole wheat homemade tortillas, or gluten-free tortillas
• ▢ 2 cups mozzarella or Mexican blend cheese shredded
• ▢ 1 cup cooked vegetables

Instructions

• Preheat a large non-stick skillet to medium-high heat. On a large cutting board, layer a tortilla with approx 1/4 cup of cheese, and scatter ¼ cup of vegetables over the cheese. Sprinkle an additional 1/4 cup or so of cheese on top. 
• Using a large spatula, transfer the quesadilla to the hot pan and let it cook for a couple of minutes. When the cheese has begun to melt and the tortillas are browning slightly, turn the quesadilla over very carefully. Continue to cook until all the cheese is melted and the tortilla is crisp around the edges. 
• Using the spatula, transfer the quesadilla back to the cutting board, cut into triangles while it is hot and serve warm.

Nutrition

Calories: 413kcal · Carbohydrates: 37g · Protein: 20g · Fat: 21g · Saturated Fat: 11g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 5g · Cholesterol: 53mg · Sodium: 803mg · Potassium: 219mg · Fiber: 4g · Sugar: 3g · Vitamin A: 2680IU · Vitamin C: 5mg · Calcium: 468mg · Iron: 3mg

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{originally published 7/23/11 – recipe notes and photos updated 8/29/22}